Pumpkin & Cauliflower Soup
Servings: 6
Ingredients
- 2 carrots chopped
- 2 sticks of celery chopped
- 1/2 kent pumpkin skinned, deseeded and chopped
- 1 head of cauliflower chopped
- 3 cloves of garlic crushed
- 2 tbsp fresh ginger finely grated
- 1 tbsp dried thyme
- 1 tsp cumin
- 5 cups chicken stock
- salt & pepper
- oil for sauteing
Instructions
- Saute the carrot and celery in a large soup pot until soft. Use a small bit of oil.
- Add the garlic and ginger to the pot and stir through for a few minutes.
- Add all other ingredients and bring to a boil. Reduce to a simmer for about 40min until the vegetables have softened.
- Once cooked, use a stick blender to puree the soup to your liking and serve.